Steak Fajitas | Sizzling Skillet Delight

• 1 lb skirt steak
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Pat the steak dry and season both sides with salt, pepper, chili powder, cumin, and garlic powder.
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side until desired doneness, internal temp should reach 135°F for medium-rare.
3. 3 Transfer the steak to a cutting board and let rest while you cook the veggies.
4. 4 In the same skillet, add another tablespoon of olive oil and sauté the peppers and onions until softened, about 5 minutes.
5. 5 Slice the steak against the grain and serve with the sautéed vegetables.
6. 6 Garnish with cilantro and serve with lime wedges.

Nutrition

Tips

• For a quicker meal, slice the steak before seasoning and cook it in strips.
• If you prefer well-done steak, ensure the internal temperature reaches 160°F.
• Use flank steak as a substitute if skirt steak is unavailable.
• Add a splash of lime juice to the veggies for extra zing.
• Warm tortillas on the skillet before serving for the ultimate fajita experience.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with warm flour tortillas and guacamole.
• Pair with a fresh salsa for a zesty kick.
• Add a side of Mexican rice and black beans.
• Enjoy with a simple salad dressed with lime vinaigrette.

FAQ